Slow Cooker Beef Garlic Naan Melt (Print Version)

Tender beef chuck on garlic naan with melted cheese and rich jus for dipping. A fusion of flavors and comfort.

# What You'll Need:

→ Beef

01 - 3.3 lbs boneless beef chuck roast
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons vegetable oil

→ Aromatics

05 - 1 large yellow onion, thinly sliced
06 - 4 garlic cloves, minced
07 - 2 sprigs fresh thyme
08 - 1 sprig fresh rosemary

→ Braising Liquid

09 - 2 cups low-sodium beef broth
10 - 0.5 cup dry red wine, optional or substitute with additional broth
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon soy sauce

→ Naan & Cheese

13 - 6 large garlic naan breads
14 - 8 ounces provolone cheese, sliced
15 - 4 ounces mozzarella cheese, shredded

→ Garnishes

16 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Pat the beef roast dry with paper towels and season all sides generously with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side.
02 - Place sliced onions and minced garlic in the bottom of a slow cooker. Position the seared beef on top. Arrange thyme and rosemary sprigs around the beef.
03 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce over the beef and aromatics. Ensure the liquid surrounds the meat adequately.
04 - Cover and cook on low setting for 8 hours, or until the beef is fork-tender and shreds easily with minimal resistance.
05 - Transfer cooked beef to a large bowl and shred using two forks. Discard any large fat pieces and herb stems. Strain the cooking liquid into a separate bowl and skim off excess fat to create the serving jus.
06 - Preheat oven to 350°F. Place naan breads on a baking sheet. Top each bread with shredded beef and a generous portion of the cooked onion mixture.
07 - Layer provolone slices and shredded mozzarella cheese over the beef and onion mixture on each naan bread.
08 - Bake for 5 to 7 minutes until cheese melts completely and naan is warmed through. Garnish with chopped fresh parsley if desired. Serve hot with bowls of jus on the side for dipping.

# Additional Tips::

01 -
  • The beef cooks itself all day, filling your house with the kind of aroma that makes everyone ask whats for dinner before they even say hello.
  • Garlic naan becomes the most luxurious, flavorful vessel for tender, juicy pot roast and gooey cheese.
  • Dipping each bite into rich, savory jus turns a simple sandwich into an experience you crave on cold evenings.
  • Its impressive enough for guests but easy enough that you can prep it before work and assemble it in minutes.
02 -
  • Skipping the sear is tempting, but that caramelized crust is where half the flavor lives, don't skip it even if you're rushed.
  • Straining the jus and skimming the fat makes it silky and clean tasting instead of greasy, and it only takes two extra minutes.
  • Let the beef rest in its liquid for ten minutes before shredding so it reabsorbs some of the moisture and stays juicy.
03 -
  • Use a slotted spoon to pile the onions onto the naan, too much liquid will make the bread soggy before it even hits the oven.
  • If you want extra crispy edges, brush the exposed naan with a little melted butter before baking.
  • Double the recipe and freeze half the shredded beef, future you will be so grateful on a hectic Wednesday night.
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